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egg ravioli at prezza

just had a great dinner at prezza- both tenderloin and sirloin entrees from the wood oven were wonderful, as was a lovely arugula salad. but the egg ravioli was something we had not had before; large ravioli of home made pasta stuffed with ricotta and an egg yolk. there was a buttery, creamy sauce with shaved parmesan and sliced black truffle on top. when you cut into the ravioli, the runny yolk mixes with the delicious sauce. a decadent appetizer!

Oh yay! The uovo raviolo is back. Thank so much for the update. If you love it with the black truffle, be sure to splurge when Prezza does it with white truffles in November. Hmmm...if I wasn't already planning on the Grotto Truffle Dinner Thursday night, I'd be at Prezza tomorrow!

After seeing this post, I had to get myself over to Prezza. Wow, so so good. One of those dishes that not only lives up to your memory, but exceeds it.

At 8:00 on a Tuesday night, Prezza was hopping. All tables were full and we were lucky to get two seats at the bar. I started off with the Pimientos de Padron (of course). Dinner was two (yes TWO) orders of the ravioli. Just fantastic, as gingersnap describes. I'm tempted to come here weekly just to order this until they no longer have it. And keeping in the same vein of excessive indulgence, I had another order of Pimientos de Padron to finish up. E ordered his favorite pasta appetizer here - the corn raviolini with pancetta and rock shrimp. Over the years I've lost count of how many times we've had this dish, but he still couldn't help saying "this is so good" in between bites. He also polished off the crispy pork chop with vinegar peppers that Lissy mentions in another post.

As always, we had a great time and great meal at Prezza. Our bar mates were a nice couple who actually live in Rhode Island, but count Prezza as one of their favorite restaurants, and we also ran into Limster, which was a nice surprise. Fabulous Kim was manning the bar, and so of course we all had excellent service. Halfway through dinner, Kim mentioned that she had the perfect 'dessert' for me. For my usual liquid dessert, I tried a new drink on the menu - a pumpkin 'martini' dusted with cinnamon and rimmed with graham cracker crumbs. It was a perfect ending to the meal, the girl does know me! I loved it - highly recommend. The ingredients included a little pumpkin puree and a delicious chai cream liqueur I had never seen before - Voyant. It was very very good.

We managed to get a few seats at the bar tonight. Of course had an order of the pimientos de padron which was fab as always. Then got an egg ravioli each and boy were they delicious. The runny egg mixed with an abundance of cheese plus the shaved truffles equaled heaven in my book. I sopped up every last bit of that with my bread. This dish alone is worth going there for. On top of that we had an order of the very large crispy shrimp with a side of the polenta. For everything we ordered, including the pimientos, they split the dishes for us which was a great touch. All the more reason to love this place.

Thankyou so much for the recommendation! I went tonight, sat at the bar, and that was the best $10 I've spent in a long time. Everything about it was suprising, new and just lovely. I will be returning if not for just a glass of wine, this dish and some bread to finish off the sauce.

What wine did you choose. I was dissappointed that my bartender was not very helpful after asking him to choose a pairing to go with the dish. I went with the more expensive chianti and although good, I felt a place like Prezza would have had a definitive recommendation.

the egg ravioli with truffle is a classic dish from the Piedmont area of Italy and the towns of Alba and Barolo. As such, it should be paired with the wine of that area. The best pairing is a lighter Barolo, perhaps one from Elio Altare (lighter style). I had it at Prezza two weeks ago with the 1990 Sebaste Barolo and it brought back memories of when I had it in the town of Barolo. For a more reasonably priced option try a dolcetto d'Alba or some of the declassified red wines of the Piedmont area such as the La Spinetta Nebbiolo Langhe.If you want to go with a white, an Arneis or a Gavi would be best.Next time I'm there I will tell the bartender and then he will know!!